To make crepes:

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1. In a medium bowl, whisk together eggs, salt and sugar.
2. Pour in 250 ml of milk and gradually add flour. Keep whisking until a batter becomes thick, resembling a consistency of a sour cream.
3. Add the remaining 250 ml of milk and whisk to combine.
4. Pour in ½ cup of hot boiling water and vegetable oil.
5. Heat a small non-stick pan over a medium heat. Add a small amount of butter, just enough to coat the pan.
6. Take half a ladle of a crepe batter, pour in the center of a pan and swirl to spread evenly. Cook on one side for 2 minutes, until edges start to brown and you can loosen the edges with a rubber spatula.
7. Flip it to the other side. Cook for 30 more seconds or 1 minute on the other side. Transfer to a plate and cook the rest of the crepes.

To assemble:

1. Place 2 tablespoons of chopped chicken and 4 tablespoons of cheese on the bottom half of each crepe. Fold the other side of the crepe over the filling. Fold it over again until you have a quarter shape.
2. Place stuffed crepes in a preheated to 355 F oven for 10-15 minutes until cheese begins to melt.
3. Serve warm with a dollop of sour cream.